Premises Information


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Name

HOLE 19 CRAFT KITCHEN

Address

3606 N ELM ST

City/State/ZIP

GREENSBORO

27455

Premise Type

1 - Restaurant

County

Guilford

Inspection Date

2/26/2026

Final Score @ Grade

94.50

General Comments

Facility uses a pre-mixed lactic acid based sanitizer for surfaces. PIC inquired about using chlorine for sanitizing. Chlorine must be unscented. When mixed with water, Chlorine sanitizer must measure 50-200 ppm on the test strip. This is food contact safe and strong enough to sanitize surfaces. Continue to use strong chemicals for floors, walls, restroom cleaning and deep cleaning. Continue to use only soap, water, and finish with sanitizer for kitchen and food-prep surfaces. Score card is blocked and not conspicuously posted, as required by 15A NCAC 18A .2660 PUBLIC DISPLAY OF GRADE CARDS of the .2600 Food Sanitation Rules. The grade card shall be located in a conspicuous place where it may be readily observed by the public upon entering the food establishment. DO NOT REMOVE, OBSCURE, BLOCK, OR DAMAGE THIS SCORE CARD. EHS has observed this score card not proper posted on more than one visit. Contact Guilford County Public Health for any changes in ownership. 336-641-3771

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
5	0.50	Procedures for responding to vomiting & diarrheal events	Yes	No	No	No written vomit diarrhea clean up procedures on site. CDI: Copy provided by EHS. MAINTAIN WRITTEN PROCEDURES FOR CLEANING UP IN CASE OF BIOHAZARDOUS ACCIDENT. RECOMMEND PUTTING TOGETHER A KIT OR OBTAINING A KIT TO HAVE ON HAND. 2-501.11 Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Pf
15	0	Food separated & protected	Yes	No	No	Items in the 2-drawer refri unit need to be organized with ready-to-eat/pre-cooked items on top shelf and raw proteins in lower drawer. ORGANIZE ACCORDING TO FINAL COOK TEMP, WITH HIGHER FCTs STORED LOWER, AND WITH HIGHER FCTs STORED IN THE FRONT, TO REDUCE CROSS-CONTAMINATION RISKS. No other separation issues seen. 3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
16	3	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	-MULTIPLE REPEAT - Dicer, cheese grater, food processor (inner chute) found with food residue and debris. CDI: All items were removed and placed at 3 compartment sink to be properly washed, rinsed and sanitized. Recommend supplying staff with scrub bushes and necessary tool to get into the crevices of these equipment. FOOD CONTACT SURFACES MUST BE WASHED, RINSED, AND SANITIZED AFTER USE AND AT LEAST ONCE EVERY 4 HOURS OF ACTIVE USE. THIS INCLUDE CUTTING BOARDS WHICH COME INTO DIRECT CONTACT WITH TCS/POTENTIALLY HAZARDOUS FOODS. ALSO, MUST BE CLEAN TO SIGHT AND TOUCH. -Ice machine interior needs cleaning. Clear, clean (wash, rinse, sanitize) and provide proof of cleaning within 10 days. Confirm cleaning with Jereka Parker Hunt, 336-404-8910. Text of pic is fine. -More detailed removal of labels and date stickers are need some the outside of some pans. Recommend stickers or tape which can be more easily removed without leaving residue, such as painters tape which leaves minimal residue. 4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
23	1.50	Proper date marking & disposition	Yes	Yes	No	REPEAT - A few items stored in make units and single door unit found without a date marking sticker or were kept past their discard date (grits, sliced lunch meats). CDI: Voluntarily discarded by PIC. DATE MARK READY-TO-EAT FOODS WHICH ARE HELD FOR GREATER THAN 24 HRS, SUCH AS COOKED POT ROAST, LUNCH MEATS, OPEN PACKS OF CHEESE, COOKED GRITS, COOKED CHICKEN WINGS, ETC. SELL OR DISCARD WITHIN 7 DAYS. 3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf 3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	-Evaluate shelving throughout. Rusted or chipped shelving should be replaced or recoated, such as seen in the walk-in cooler, above the flip top make-units, in warewashing/dish pit area, inside some refrigeration interiors. -Evaluate utensils throughout and discard any cracked, damaged, or burnt utensils, such as the damaged small sauce pan seen near the 3-comp sink. 4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
49	0.50	Non-food contact surfaces clean	No	No	No	-Clean the lid of the ice bin at the soft drink dispenser frequently enough to preclude any build-up; build-up observed. -Check and change out open-top containers which hold other clean utensils to prevent build-up of debris on the interiors. -Detailed cleaning is needed of fronts, sides, crevices of equipment such as oven, stove, fryers, refri interiors (such as the Hoshizaki 2-door unit), crevices around tortilla chip warmer drawers, under the lids of the flip-top make-units, lower shelving of prep tables, clean utensils storage shelving in the rear, hand sink handles and interiors, etc. 4-602.13 Nonfood Contact Surfaces (C)
55	0	Physical facilities installed, maintained & clean	No	No	No	-Indoor floor grease trap needs to be more tightly secured; holes in the lids, not properly sealed. Leads to sewage odor and may attract pests. REPAIR LID TO PROPERLY SEAL THE GREASE TRAP, WHICH CONTAINS WASTE WATER AND SEWAGE. -There are some areas throughout where the cove base tiles are missing or damaged such as in the dish machine corner, near the walk-in cooler door, etc. Repair needed. -Some areas where ceiling tiles are stained. Some areas where there is lint or debris build-up on ceiling tiles around the ceiling vents. May need to be cleaned or replaced. -Some areas where there is minor wall damage. 6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.